I just thought this tasted good and then a friend told me it tasted like Tuna Mayo. Then I tinkered around with it and it tastes even better. Raw sweetcorn is a delicious optional ingredient, and once you have tasted it you might start wondering why anyone cooks sweetcorn, especially at this time of year when it is relatively easy to get fresh young ears of sweetcorn. Scrape the corn off with a sharp knife onto a chopping board and stir it in.
When you make delicious healthy green juice including cucumbers you have cucumber fibre left, still with plenty of life in it. This recipe uses the cucumber fibres for a good texture and consistency, flavoured in an ocean ozone kind of way. Or you could process cucumber in a food processor and push it through a sieve to take quite a lot of the liquid out. Juicers vary, so you may need less or more cucumber juice stirred back in to get the consistency. I used two average cucumbers to get the cup of fibre for this recipe.
The salty taste I used is ‘umeboshi paste’, which you’ll find in a good health food shop. It’s a Japanese seasoning made of blended salted pickled plums. It has a delicious tang as well as being salty, which makes the mixture delicious. If you don’t use that, add more fresh lemon juice for the ‘mayo’ taste.
I cup cucumber fibres
1/2 cup raw almond butter
1/4 cup cold pressed olive oil
2 teaspoons lemon juice
Optional: 1 teaspoon seaweed powder or finely shredded seaweed to taste
1 teaspoon umeboshi plum paste (or tamari soya sauce or sea salt to taste)
About 1/2 cup cucumber juice
Optional, corn scraped from an ear or two of fresh sweetcorn
In a bowl, stir together the almond butter and cucumber fibres. Mix in the olive oil and lemon juice. Mix in the cucumber juice little by little to get a good consistency. Season to taste with umeboshi paste, tamari or salt.
Stir in the sweetcorn if you wish.
Then, what to do with this delicious mixture? You could use it as the filling for lettuce or cabbage wraps, using the cabbage or lettuce leaves as the wrappers.
It should keep in the fridge for a couple of days, ready to be used for a quick meal or packed lunch.
Enjoy! Meanwhile, the tuna are happily swimming around in their ocean playgrounds.